JOB ROLE REQUIREMENTS QUALIFICATIONS – Grade 12 – Diploma/Degree in Retail or Business or related qualification will be advantageous EXPERIENCE – Minimum of 5 years experience working in a retail environment, ideally in a managerial or leadership level. KNOWLEDGE REQUIRED – Prior knowledge and experience in management of Inventory/stock, buying, staff, products merchandising, costs and profitability of the store. – Knowledge of stock management systems like ERP, Meat Matrix, e.t.c. – Knowledge and understanding of FMCG environment and related legislation. – Management of perishable products with short shelf life especially in meat industry. – Understanding of retail consumer behaviour and purchasing trends. – Understading of the retail and meat market. SKILLS REQUIRED – English Proficiency (read, write and speak). – Excellent verbal and written communication skills. – Proficient in MS Office Suite. Demonstratable analytical skills. – Understanding of income statements, cash flows, stock management reporting, and all basic financial systems. – Excellent interpersonal skills and ability to communicate effectively. – Exceptional customer service and people management skills. – Energetic and self-starter. KEY PERFORMANCE AREAS (KPAS) JOB ACTIVITIES 1. Stock Management Stock Ordering – Place orders with factories and other suppliers – Follow up on orders – Manage deliveries, delivery dates and stock upon arrival – Manage stock order volumes Stock Receiving – Receive ordered stock – Report delivery shortfalls, and damages – Follow up on non-received stock – Capture received stock on Meat Matrix Stock controlling – Daily stock levels reporting – Run stock depletion reports- cashiers – Balance off with stock receiving – Manage stock levels threshold – Manage stock shrinkage: stock losses/damages/dumpings 2. Housekeeping – Store cleanliness including, but not limited to all floors, bathrooms, office spaces, passageways, isles, packing areas, chillers, freezers, cashier till points and Deli (Hot Foods) area. – Always maintain high level of HACCP standards throughout the store. – Observe OHSA (Occupational Health and Safety) hazards and abide by the rules and resulations of the Act. 3. Employee Management – Employee Recruitment – Onboarding and Induction of new employees – Training and Development – Employee Relations (Discipline in the workplace) – Performance Management – Employee Wellness – Employee Motivation 4. Store Organisation – Display of products on the the shelf and create attravtive displays at key points in the store ex: check-out ques. – Be familiar with the merchandising material available from suppliers and ensure employees are familiar with all in-store (current) promotions. – Re-arrangement of store shelves and products – Managing of non-moving items and display areas 5. Cash Management – Manage and assist with daily cash ups. – Minimise cash losses. – Manage picking up and dropping off of cash in the store. – Manage cash on ATM. – Manage safety of cash movement within the store. – Manage and keep the safe secure and locked at all times. 6. Customer Service – Deliver excellent service to ensure high levels of customer satisfaction – Create a store that meets local needs by building an understanding of customer-product preferences. – Manage and analyse customer complaints to get insights for improvement of customer satisfaction – Be the custodian of customer experience and lead brand loyalty – Responding to customer complaints and comments promptly and accurately. – Scan and analyse customer environment, purchasing patterns and initiate activities that will influence customer behaviour including attracting new and retain existing customers 7. System Administration – Manage staff clockings via ERS. – Maintan and understand the system Meat Matrix. – Manage and maintain CCTV cameras. – Ensure availability of physical security guards in store. – Manage the alarm system internally.

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